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AOL Links <a href="http://www.nancys-kitchen.com/september-30-2005.htm";> Sept 30 Newsletter</a> <a href="http://www.nancys-kitchen.com/newsletter-index.htm";> Daily Newsletter Index</a> <a href="http://www.aliciasrecipes.com/porkchop_recipes.htm";> Pork Chop Recipes</a> If you have AOL and can't access the links please search for www.nancys-kitchen.com and go to the index. September 30, 2005 newsletter has been posted online. http://www.nancys-kitchen.com/september-30-2005.htm Thought for the Day For every minute of anger, you loose 60 seconds of happiness. September and October 2004 (last year's ) newsletters will be deleted October 1st. Nancy ================= Patchwork Soup 1-16oz bag of fine Egg noodles 2 chicken breasts 8oz shredded Monterey Jack cheese 1 quart of Half & Half-(you can use milk, but I find this makes soups creamier) 1 can of Cream of Chicken soup 1 can of Cream of Celery soup 1 (14oz can) tiny English peas-(I use the Creole brand from Winn Dixie-they are delicious) 1 (14oz can) sliced carrots-diced 1 (4oz can) of mushroom-diced 1 medium onion-diced fine 1 medium bell pepper-diced fine 2 garlic cloves or 2 T minced garlic in the jar salt & black pepper to taste 2 T garlic powder 2 T parsley In a Dutch oven put chicken breast, salt, pepper, and garlic powder and fill half full with water. Bring to a boil-reduce and simmer 20- 30 minutes or done. Lift out chicken and put in a bowl. Bring broth back to a boil and add pasta, carrots, peas, onion, mushroom, bell pepper, garlic cloves and parsley. Cook as directed on pasta package- DO NOT DRAIN. While pasta and vegetables are cooking, remove chicken from bone and shred fine. Add back into pot. Stir in Half & Half, soups and cheese. Taste soup and season again if needed. Add parsley. Continue simmering for 20-30 minutes. If it begins to stick-reduce heat more. Serve with warm buttered bread and a light desert, and you got an easy meal. This doesn't take long to fix and it is better the next day reheated when all the flavors have had a chance to "marry up" as Grandma put it. I haven't tried to freeze it, so I don't know about that-but I shared it with a couple of former "Snowbirds" who now call Alabama home and they loved it (she assured me the Michigan folks really get to know good soups with all that snow). Mimi in Al ^..^ === PEANUT BUTTER FUDGE 1 cup milk 4 cups sugar 3/4 stick margarine or butter Put these three items into a large saucepan, on medium Low heat, bring to a full boil and boil for 8 or 9 minutes, without stirring. Remove from heat and add: 1 (16 oz). jar Marshmallow Fluff 24 oz. jar. Creamy peanut butter and 1/2 cup all purpose flour. Beat all together until smooth. Then pour onto a buttered cookie sheet or jellyroll pan. Depends on how thick you want it. Spread evenly in pan. When set cut into 1 inch squares. NOTES: I usually use unsalted butter and JIF peanut butter. I have also used Laura Scudder Natural Peanut Butter. I use a cookie sheet for this recipe. It makes an awful lot of fudge. You may also add chopped nuts to this recipe, if desired. I just use my judgment on the nut measurement. If you make this, let me know how you liked it. Enjoy Harriet/AZ === Georgia Cracker Salad 1 sleeve saltine crackers 1 large tomato, finely chopped 3 green onions, finely chopped 1 1/2 cups mayonnaise 1 hard boiled egg, finely chopped Salt Freshly ground black pepper In a medium size bowl, coarsely crush the crackers with your hands - you should have big cracker pieces. Add the remaining ingredients, mix well, and serve immediately. Season, to taste, with salt and pepper. This is good! Kotton in MN ================= Unsubscribing If you wish to unsubscribe please use the link listed at the bottom of this email newsletter. Use the unsubscribe link and put only the word unsubscribe in the topic/subject area and only the word unsubscribe in the message area of the email. Just clicking on reply on this newsletter will not get you unsubscribed. Nancy Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/nancys_kitchen/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
